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Vietnamese Turmeric Fish with Wilted Herbs and Peanuts

Vietnamese Turmeric Fish with Wilted Herbs and Peanuts

By Laura RussellApril 2, 2018

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

This dish draws inspiration from a Hanoi restaurant, Cha Ca La Vong, renowned for its fish—the only item on the menu— seasoned with turmeric and dill. For our version, cornstarch and ground turmeric form a delicate crust on tilapia fillets that are quickly sautéed. Other firm white fish, such as snapper or cod, would work well here, but you'll need to increase the cooking time for fillets thicker than ½ inch. Generous fresh herbs—we use scallions, dill and cilantro, but mint is great, too—along with a sauce of lime juice and fish sauce brighten the dish. To add spice, stir red pepper flakes into the sauce or offer Sriracha at the table. Serve with thin rice noodles.

Tip

Don't overcook the herb mixture. Transfer it to the platter with the fish as soon as the cilantro and dill are stirred in.

Ingredients
  • 2

    tablespoons white sugar

  • ¼

    cup lime juice

  • 2

    tablespoons fish sauce

  • 1 ½

    pounds tilapia fillets (about ½ inch thick), cut into 2-inch pieces, patted dry

  • Kosher salt and ground black pepper

  • ⅓

    cup cornstarch

  • 1 ½

    teaspoons turmeric

  • 6

    tablespoons grapeseed or other neutral oil, divided

  • 6

    scallions, thinly sliced

  • ¾

    cup roasted salted peanuts, roughly chopped

  • 1

    cup chopped fresh cilantro

  • ½

    cup chopped fresh dill

Step 1

In a small bowl, stir together ⅓ cup water, sugar, lime juice and fish sauce until the sugar dissolves. Set aside.

Season fish with salt and pepper. In a gallon zip-close bag, mix together the cornstarch, turmeric, 1 tablespoon salt and 1 teaspoon pepper. Add the fish, seal the bag and shake to coat. Transfer to a plate, shaking off any excess coating.

Step 2

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the oil until beginning to smoke. Add half of the fish and cook, flipping the fillets once, until golden and opaque throughout, 2 to 3 minutes per side. Transfer to a platter. Repeat with 2 tablespoons of the remaining oil and the remaining fish.

Step 3

Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium until shimmering. Add the scallions and peanuts and cook until sizzling and fragrant, about 1 minute.

Off heat, stir in the cilantro and dill, then immediately distribute the mixture over the fish. Serve with the lime-fish sauce for drizzling.

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